Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15 ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 4 tbsp (56g) unsalted butter
  • 6 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1/4 cup (60ml) low-sodium soy sauce
  • 2 tbsp (30ml) brown sugar
  • 1 tbsp (15ml) rice vinegar
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 1 (20 oz / 567g) can pineapple chunks, drained (reserve 2 tbsp of pineapple juice)
  • 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • Fresh cilantro, chopped (for garnish)
  • Sesame seeds (for garnish, optional)

Instructions:

  1. Season chicken pieces with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken until browned on all sides but not fully cooked through. Remove from skillet and set aside.
  3. Add butter to the skillet. Once melted, add garlic and ginger; sauté until fragrant (about 30 seconds).
  4. Stir in soy sauce, brown sugar, rice vinegar, red pepper flakes (if using), and reserved pineapple juice. Bring to a simmer.
  5. Whisk in cornstarch slurry and cook, stirring constantly, until the sauce thickens (about 1 minute).
  6. Add the seared chicken and pineapple chunks to the skillet.
  7. Reduce heat to medium-low and simmer until chicken is cooked through and the sauce is thick and glossy (about 5-7 minutes).
  8. Garnish with fresh cilantro and sesame seeds (if using). Serve immediately.